Red Pear Tomato Seeds Indeterminate Italian Heirloom Variety

Red Pear Tomato Seeds produce a vigorous and highly productive indeterminate Italian heirloom variety, prized for its distinctive pear-shaped, bright red fruits and excellent sweet, balanced flavour.

This traditional selection develops long trusses filled with small to medium tomatoes featuring firm flesh and smooth skin, making it perfect for fresh salads, appetisers, roasting and decorative summer dishes. Approx. 1 g of seed per packet.

Ideal for gardeners in Ireland and the UK seeking reliable cherry-style tomato seeds with continuous production throughout the growing season.

🌱 Sowing Information

Sow Red Pear tomato seeds from February to May in seed trays or small pots. Cover lightly with fine compost and keep soil warm and evenly moist until germination.

☀️ Light Exposure

Plant in full sun to maximise sweetness, colour development and overall yield.

💧 Water Needs

Water regularly and deeply, keeping soil consistently moist but well-drained. Avoid wetting foliage to reduce the risk of disease.

🌡️ Germination Temperature & Time

Seeds germinate in 7–14 days at steady temperatures of 18–22°C.

📏 Plant Spacing & Final Size

Transplant seedlings 40–50 cm apart. This indeterminate tomato variety requires staking or vertical support and can reach 150–200 cm in height.

Bullet Technical Data

🌱 Sowing depth: 0.5–1 cm
📅 Sow: February–May
☀️ Light: Full sun
🌡️ Germination: 7–14 days (18–22°C)
📏 Height: 150–200 cm
🪴 Spacing: 40–50 cm
⏳ Harvest: July–October
🔢 Seeds: approx. 1 g

Growing Tips for Best Results

• Install strong support early to guide vertical growth.

• Remove side shoots regularly to improve airflow and encourage larger trusses.

• Maintain consistent watering to prevent fruit splitting and preserve flavour.

• Feed with a high-potassium fertiliser once flowering begins for heavier crops.

Garden-to-Table Recipe

Roasted Red Pear Tomato Bruschetta (Serves Four)

Ingredients
300 g Red Pear tomatoes, halved
2 tbsp extra-virgin olive oil
1 garlic clove, finely chopped
1 baguette, sliced
Fresh basil leaves
Sea salt and black pepper
Parmesan shavings (optional)

Method
Preheat oven to 180°C. Toss tomatoes with olive oil, garlic, salt and pepper. Roast for 15–20 minutes until softened and lightly caramelised.

Toast the bread slices until golden. Spoon warm tomatoes over the bread, garnish with basil and finish with Parmesan if desired. Serve immediately.